Flank Steak With Horseradish Butter
This savory red wine marinade tenderizes the meat and imparts great flavor.
10 min.prep time
1 tablespoon prepared horseradish
1 teaspoon chopped fresh chives
1 cup dry red wine or apple juice
2 tablespoons red wine vinegar
1 1/2 teaspoons finely chopped fresh garlic
1 tablespoon fresh oregano leaves, finely chopped*
1 tablespoon fresh thyme leaves**
2 tablespoons olive oil
1 1/4 pounds flank or top round steak
Chopped fresh chives, if desired
Combine all horseradish butter ingredients in bowl; mix well. Cover; refrigerate until serving time.
Combine all marinade ingredients in large plastic resealable food bag; add steak. Tightly seal bag; turn over several times to coat beef. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, about 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade.
Place steak onto grill. Grill, turning once, 12-19 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness.
Remove steak to cutting board. Cut across grain into thin slices; top each serving with a dollop of horseradish butter. Garnish with additional chopped chives, if desired.
*Substitute 1 teaspoon dried oregano leaves.
**Substitute 1 teaspoon dried thyme leaves.
To freeze and grill later, prepare Horseradish Butter as directed above; place into freezer container. Prepare marinade and steak as directed above. Place container and sealed freezer food bag into freezer; freeze up to 3 months. To thaw, place container and bag in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, 12-19 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Serve as directed above.